Description
Spicy‑sweet grilled chicken skewers served with a creamy, zesty Bang Bang sauce — perfect as an appetizer or main dish.
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1‑inch pieces
- 8–10 wooden or metal skewers
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 clove garlic, minced
- Optional garnish: chopped cilantro, sesame seeds, lime wedges
Instructions
- Soak wooden skewers in water for 20 minutes (skip this step if using metal skewers).
- Season chicken pieces with salt, pepper, and vegetable oil; toss to coat evenly.
- Thread chicken pieces onto skewers, leaving a little space between each piece.
- Preheat grill or grill pan over medium‑high heat.
- Grill skewers for 4–5 minutes per side, until chicken is cooked through and grill marks appear.
- While grilling, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and garlic in a bowl to make the Bang Bang sauce.
- Once chicken is done, brush lightly with some sauce or serve sauce on the side for dipping.
- Garnish with chopped cilantro, sesame seeds, and lime wedges, if desired. Serve immediately.
Notes
- You can use chicken breast instead of thighs; cooking time may vary slightly.
- Sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For extra heat, increase Sriracha or add a pinch of cayenne pepper.
- Can also be broiled or air‑fried if you don’t have a grill.